Title

Stuffed Eggplant Moussaka

Subject

eggplant

ground beef

onion

salt

garlic powder

pepper

Swiss cheese

butter

margarine

flour

milk

dry white wine

nutmeg

Description

STUFFED EGGPLANT
MOUSSAKA

1 tablespoon flour
1 small eggplant,
cut in half
lengthwise
1/2 pound ground
beef
1/4 cup finely
chopped onion
3/4 teaspoon salt
1/4 teaspoon garlic
powder
1/8 teaspoon pepper
1/4 cup shredded
Swiss cheese
ite

Wine Sauce:
1 tablespoon butter
or margarine
1 tablespoon flour
1/2 cup milk
2 tablespoons dry
white wine
1/2 teaspoon salt
1/8 teaspoon pepper
Dash nutmeg

To make in a conven-
tional oven: Preheat oven
to 350 degrees. Shake flour
in a 10x16-inch oven bag;
place in a 12x8x2-inch
baking dish. (If you don't
have bag, place eggplant in
dish and cover with foil
before cooking.) Scoop out
pulp, leaving a shell 1/2-
inch thick; dice pulp.
Brown ground beef;
drain fat. Add onion, salt,
garlic, pepper and diced
eggplant. Cover and sim-
mer 15 minutes; stir in
cheese. Make wine sauce.
(See directions below.) Fill
eggplant shells with meat
mixture; place in bag and
spoon sauce over top.
Close bag with twist tie;
make six 1/2-inch slits in
top. Bake 30 minutes or
until eggplant is tender.
Yields 2 servings.

Back:
To make in a microwave
oven: Follow directions
above, except close bag
with rubber band, string or
1/2-inch strip cut from open
end of bag; make six 1/2-
inch slits in top. Cook 4 to
6 minutes, turning dish
once. Yields 2 servings.

To make sauce, melt
butter in saucepan over
low heat or in microwave
oven. Blend in flour; stir in
milk and wine. Heat to
boiling, stirring constantly
until mixture thickens,
about 1 minute. Stir in salt,
pepper and nutmeg. Yields
about 1/2 cup.

---

# Stuffed Eggplant Moussaka

*Serves 2*

## Ingredients

### Eggplant and Filling
- 1 small eggplant, cut in half lengthwise
- 1/2 lb ground beef
- 1/4 cup onion, finely chopped
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp pepper
- 1/4 cup shredded Swiss cheese

### Wine Sauce
- 1 Tbsp butter or margarine
- 1 Tbsp flour
- 1/2 cup milk
- 2 Tbsp dry white wine
- 1/2 tsp salt
- 1/8 tsp pepper
- Dash nutmeg

### Equipment (Optional)
- 1 Tbsp flour (for oven bag)
- 1 large oven bag (10x16 inch)

---

## Instructions

### Wine Sauce
1. Melt butter in a small saucepan over low heat.
2. Blend in flour and stir until smooth.
3. Add milk and wine; heat to boiling, stirring constantly until mixture thickens — approximately 1 minute.
4. Stir in salt, pepper, and nutmeg.
5. Set aside. Yields approximately 1/2 cup.

### Method 1 — Conventional Oven
1. Preheat oven to 350°F.
2. If using an oven bag, shake 1 Tbsp flour inside the bag and place bag in a 12x8x2 inch baking dish. If not using a bag, place eggplant in the dish and cover with foil before cooking.
3. Cut eggplant in half lengthwise. Scoop out pulp leaving a 1/2 inch thick shell; dice the pulp and set aside.
4. Brown ground beef in a skillet; drain fat.
5. Add onion, salt, garlic powder, pepper, and diced eggplant pulp to the beef.
6. Cover and simmer 15 minutes.
7. Stir in shredded Swiss cheese.
8. Fill eggplant shells with meat mixture.
9. Place filled shells in the oven bag or prepared baking dish.
10. Spoon wine sauce over the top of each filled shell.
11. If using bag, close with twist tie and cut six 1/2 inch slits in the top.
12. Bake at 350°F for 30 minutes or until eggplant shell is tender.

### Method 2 — Microwave
1. Follow all preparation steps above through step 10.
2. Place filled shells in oven bag; close with a rubber band, string, or a 1/2 inch strip cut from the open end of the bag.
3. Cut six 1/2 inch slits in the top of the bag.
4. Cook 4 to 6 minutes, turning dish once halfway through.
5. Check for tenderness; eggplant shell should be fully tender when done.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0137

Coverage

Oregon, US